Before I talk about this wonderful Lemon Basil Shrimp & Pasta dish, I must confess I’ve been keeping something from you. I wasn’t sure when it would be the right time to tell you. So I waited until I was sure we were in the clear. It is with great pride and joy that I share the news.
We have babies. Hydroponic Herb Babies. And today was our first harvest, Basil. We used the most tender delicious basil leaves in this Lemon Basil Shrimp & Pasta recipe I found in Cooking Light.
For Christmas we received the coolest gift, an Aero-Garden. It came complete with seven herb-pods ready for ‘planting.’ I envisioned them transitioning from their water garden to our back porch pots in the Spring, so I waited to plant them until 6 weeks ago. Here are some pictures of our journey.
What I’ve come to learn is that these herbs will thrive indoors all year round (er I should say any time of year). You can harvest them for about 3 months before a new planting is in order. They require very little attention (water and nutrients every couple of weeks and harvesting as needed). For those of you who either don’t have the space to grow outdoors OR don’t think you have a green thumb for gardening, this might be for you. And look what lovely dishes you can make with fresh herbs at your finger tips.
- 8 oz. linguine, cooked
- 1 lb. medium shrimp, peeled and deveined
- 1 Tbl. butter
- 2 Tbl. olive oil
- 3 Tbl. capers, drained
- 2 Tbl. fresh lemon juice
- 1 scallion, thinly sliced
- a generous handful of fresh basil leaves
- Sea salt
- freshly cracked pepper
- Bring a large stock pot of water to boil. Add in linguine, cook according to package instructions.
- Meanwhile, in a large sauté pan, melt butter and olive oil over medium-low heat. Add in shrimp, capers, lemon juice, and scallions. Sauté shrimp for 3-4 minutes until pink and no longer opaque. Remove from heat. Add in strained pasta and basil leaves, toss to coat. Season with salt & pepper to taste.
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